Winco haul

Total spent 39.39.   Total coupons 5.70 and 1.25 Ibotta

6 rolls of bounty basic ( rated the best ) were a net of 3.00.
Maxwell house coffee is 11.00 and change .  We paid 5.48
Alfredo sauce net 2/.96 or .48.
Blue Bonny ice cream nets 3.50
Green chillies .58
Peas and mixed veggies net .60 for a full pound
Sweet corn .33
Roma's .88
Cucumbers .48
Stew meat 4.00
Grapes 1.88
Lettuce 1.28


Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Kitchen managements

I coined a new word.   Kitchen managemen5.  Yesterday, I cleaned the refrigerator and took a mental inventory of what was in there, I cut open all the fed delicious apples that I bought at Costco.   ( just a note, don't buy the red delicious apples!   A lot of them were rotten.    ) I threw the rotten ones away and cut to rest up and soaked them in lemon water.  I made applesauce his morning on the pressure cooker.

   Yesterday I made rice on the cheapo rice cooker and we had taco bowls.   ( rice, refried beans, taco meat, cheese, tomato, lettuce, salsa and sour cream layered.    The rest of the rice we will have with our sweet and sour meatballs tonight.    I will need to freeze some of the red sauce.   Keeping track of perishables so they don't go to waste is paramount in saving money.   Be flexible.  

So far, I am on target with our meal plans.  

Just a note, not related to actual food.   On coupons.com this time, there is a coupon for 2.00 off HD oxy clean laundry detergent,    Also a dollar off bounty paper towels in a six pack.   There is also a dollar off Ibotta on the bounty paper towels at Winco and I noticed at QFC also.  

There is also ibotta on onions and corn on the cob at  Winco as well as Red Baron pizza.  

Doing some prep work before you go shopping can save a lot.  

Piggy backing batches of something like rice can save a lot too.  

I saw a coupon for Denny's red white and blue breakfast.....it wouldn't be hard to duplicate at least part of it for breakfast for dinner.  




Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

The ads

not to much to say.........

Alberways

Betty Crocker cake mix .99@@

Five dollar Friday
Meloms 2/5 - Winco is cheaper
Quackery real oats , life or Capt. Crunch 3/5
Dijourno
2 pounds grated cheese / or loaf

Coupons @@@@
Kellogg's cereal 1.99@
Ice cream bars 2/6@
Kraft singles 1.99@



QFC

Peaches 1.48
Peppers 10/10
Corn 2/1
Cucumbers .79
Radish .79
Grapes 2.99
Kale 1.49
COD 4.99



Free 18 count eggs if you buy cereal 4/10 this could be a buy if you have large coupons for the cereal

Greek yogurt .88
Tillamook /10. Ice cream

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Random thoughts

just a disclaimer, this is being written after I consumer a whole bottle of magnesium citrate.    LOL.

I have been looking at a lot of freezer  meals and economy meal u tubes and Pinterest.    Hey, I've got to do something while confined to the bathroom!   LOL.  

Some of them make sense, some don't make sense to me,   I took a class on freezer meals twenty years ago.   Some of the recipes were very good.    I don't have the stamina to stand for eight hours to make freezer meals for the ,I think and I think we could get tired of crockpot meals every day,  

I can see it making sense for someone that has a weird shift and a partner that is clueless in the kitchen.  I know there are professions that have 12 hour shifts and with commute time, who would have time to cook for the family,    

I can see the meals that take a lot of chopping of veggies and how it would mean taking a bag out ofmthemfreezerof the night before and putting in the crockpot In the morning would help a busy mom.   But, putting three cans of something with a package of meat doesn't make sense to me,  it only takes a few minutes to dump a jar of pasta sauce and a can of mushrooms in a crockpot and turn it on.   It's just taking more freezer space to freeze it and the pasta sauc might separate being frozen.  

I would prefer to do my freezer cooking by ore cooking meat.    I can buy in bulk when it's a good price and portion control it into meal sized bags.   It makes meal time cooking a snap and saves a lot of money.  

On another note, there is a piece on Pinterest...sixty dollars a week.    Although, she spent 67.00.  Ok, we all go over every once in a while......    But, are you :););(. Me.........fried PBand J sandwiches for dinner.  I don't know very many men that would be too accepting of that.    

The last menu plans I did .....after reading them again,  I realized I had three processed meats in sox plans.    I would rework the, to make a vegetarian or,chicken pizza amd maybe skip the bacon for breakfast for dinner, and make a fruit and yogurt parfait instead.    That wouldn't effect the cost much, but it would bring it down to my once a week limit to processed foods.  

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Meal plans

Meal  plans with some really really cost effective meals,

1. Tuna casserole , peas and carrots - 3.00
2. Taco salad, not fried-refried beans, rice   Refried beans cost . 33. rice (2 cups .27) rice and beans .60 
3. Homemade pizza - scratch crust, pepperoni (.50- pkg w coupon at dollar store- Hormel) cheese ,( 2.00 lb at Costco) and pizza sauce ( 100 at dollar store)  total 1.35. Add lettuce salad 2.35 
4. Breakfast for dinner -blueberry  pancakes,turkey bacon, eggs.  (bacon at dollar store, eggs at .1.00 dozen, pancakes .50   3.00
5. Sweet and sour meatballs, rice  3.87 
6. Sausage with potato, radishes, carrots oven roasted 4.23

Meals don't have to be expensive to be good.   Shopping wisely is the key,    

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 

The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

We've all been there......

sooner or later, we have all been in THAT situation.   It's almost payday and something unexpected comes up draining your small cushion.    There are ways to still eat well if you are prepared.    It's really nice to have an emergency account to back you up.   But, sometimes that isn't possible.   First, back yourself up with a stockpile of food.   Some canned goods can carry you threw-- not exactly that jar of pickles or cherries will cut it.  

1. A can of beans and some rice makes a taco bowl.   
2. A package of yeast , some flour and cheese from your freezer makes a pizza.   
3. A can of tuna and some noodles can make a tuna casserole.    
4. A can or box of tomato soup and some Bisquits mix makes soup and buns, 
5. A can of chicken , a can of green beans and homemade white sauce. Bisquit mix is chicken pot pie.   

It's so,etimes har d to get a cushion in the savings account.  Mot seems like as soon as you get a bit ahead, something happens to take it back.    But, you can, with buying your food and sundries you have to have 1/2 price , develope a stockpile to carry you over.   

It's not  hoarding, it's taking a responsible approach to being prepare for whatever comes your way.   

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 

The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Grocery shopping hiatus.

I don't go grocery shopping this week except for to buy the things I needed for my procedure and some milk and a couple of pasta sauces and some cream cycles for the baby -- I guess she's a big girl now.  

My daughter has been cooking while I am on a restricted diet.   It's good for her to cook every  now  and then.    I try to cook what everyone will eat; she just cooks.     Fortunately, I eat almost everything, but her daughter and my husband are picky.

I manage to put  healthy - balanced, not clean and organic - food on the table with a diabetic, a daughter that is vegetarian, a husband that won't eat vegetables, and a picky four year old.   The baby is getting better and my husband has conceded to chicken and some veggies.    My daughter won't even use something of it has a drop of chicken fat in it or some chicken broth .  I can do this on less than four dollars a day, so can anyone.  

We still have a pantry and full freezer.    I'll be glad when things can get back to normal.
Tonight I am making tuna noodle casserole.   It has everything I can eat.   It will be the last meal  I get to eat until Wednesday afternoon.     The Rest of the family can have some peas and carrots with it.

I didn't find a lot that we needed at Fred Meyers.  It wasn't worth the trip for the .50 savings in milk.   It did mean that the baby didn't get her chocolate milk.   I think she'll live!   LOL.


Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Vegetarian cooking - second day

vegetarian chilli......not exactly five dollar dinner fare......but no doubt it will be delicious.  

Crockpot vegetarian chilli.    

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Vegetarian tacos

SInce  I am recooperating , my daughter made dinner.

Vegetarian tacos ...cauliflower, garbanzo beans and lime  coleslaw

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Fred Meyer ads

Timorrows Fred Meyer ads

Please note that heritage farm is Tyson.  

Poke shoulder roads 1.69
Strawberries 2/3
Cheerios 1.69 $
Peppers .99
Jumbo shrimp 4.97
Milk .99@@

Kroger ice cream 1.99@@
Country oven bread 4/4@@
Sour cream .88@@

Fruit pies 3.49
Blues 3.99
Zucchini .99



Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Friday .......

This  is a late post .    I have some health issues that should be resolved shortly.   So the next few days may or may not be postings.  

We went to winco today   First, be sure to stop in the lobby and get any flyers or coupons.  

I didn't shop long, some can share a lot.   Pasta sauce in a jar was 1.28.  Watermelons were 1.98.  Some good sharp cheese was 1.98.  The regular low prices were still there.  

I bought water for meds, pasta sauce, Lysol , chocolate cycles, and jello.  

We didn't need much.

Life should be interesting the next few days., between my daughter cooking vegetarian and me not being able to eat any fiber, I trust I will loose the three pounds I gained the last few weeks.  

Our cable bill jumped 35.00.   My husband called, they said that the computer reset itself and the budget plans were  erased.    I guess the moral is to watch your bills and squawk when they are raised.
I truly think it is funny that our old has increased ten percent when the COL didn't increase so social security wasn't raised this year.  

I got Netflix.   It is 7.99 a month and there is a lot of shows on it.    We are enjoying the new version of full house.

I am out of commission in the food department until next week.    I will post our adventures on going
vegetarian for a few days.    LOL


Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Terrific Thursday.

Past mid week.   Whoo hoo!  

I cooked two chicken breasts that had deboned and froze.   This time I cooked them in the baby pressure cooker and added two cups of water.   The water had not evaporated, but the chicken was done from frozen in 18 minutes.    I'm going to try a Tex-mex recipe.   Next is making refried beans, not fried.  It's a Betty Crocker recipe that layers taco tyoe ingredients in a round pan.  

I could be a super fast dish if I didn't make things from scratch.   I like refried beans from scratch because they are a lot cheaper and have no fat.   I got the chicken breast for .87 a pound.   The difference between sox dollars a pound and less than a dollar a pound made it more than worth my while to debone it and make stock from the bones.  

Speaking of worth while, there are some things that it doesn't pay to buy organic if you buy organic.  
Mushrooms, bananas, watermelon for a few.   They either aren't grown in such a manner to have pesticides in the first place. Or have such thick skins that the pesticides don't get onto the flesh anyway,    Organic bananas are 1/2 again as much as regular ones.   And speaking of bananas, if you our some bananas in a dark cool place, they won't ripen as fast. I have a,so heard that wrapping the stems with foil will make them last longer.   If you want to make banana bread and you don't have ripe bananas, you can  microwave the bananas and make them mushy.  

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Lets talk bulk foods.

Lets talk about bulk food isle.   More stores are including them in their set up.   Fred Meyers has a new one, also QFC and Winco.    Winco was cheaper on the spice  I bought.   When you need just a little of something, or you haven't tried something new, it pays to buy a little in bulk.

I bought non fat dry milk for less than it cost to buy it at Wallmart.   The can cost ten dollars and o replaced enough to fill them an for 6.00 . Dry milk is more costly than regular milk.   Exactly the opposite of what it was in years past.    I use it for mixes and it's nice to have in case of an emergency.  

There is everything from dried beans to lentils and everything in between-- even some mixes.   Although, I have not seen any recipes for the mixes.

Sometimes the price over loomed is more than buying the bottle or box, but if you don't need a lot of something, or you use it occasionally, it's actually cheaper because you haven't got stuff in your cabinets that you aren't going to use.  


Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

The ads

I go no QFC ad.   I don't know if there was one or not.  You can find it on line.  

Alberways,

Asparagus yips or corn 2/6
Cherries 2.49


Buy five, save  5

Kelloggsbcereals 2.49 net$$
Maxwell house coffee 6.99$$
Kraft salad dressing 1.79
Triscuit 1,99


About it.  $.  Means there are coupons out there.

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Terrific Tuesday

pronto pasta : after eating the or into pasta. I would add milk or cream and some more cheese.   Without a sauce for the cheese to spread.the results weren't creamy enough for me.  

We have had  the spaghetti version, amd it was very good.  

We have had some get out of the kitchen weather lately.   Time to use the grill or countertop appliances to keep from heating up the kitchen.   I love to make salads ahead and plan dinner to be salads and a sandwich ( hambirger, hot dogs, ) or grill a piece of fish or chicken.

I picked up a cookbook at the dollar tree.    Americas most wanted recipes -just deserts. By Ron Douglas.    It has recipes from eating establishments across the nation.    A lot of options, some healthy (for desert) and some just plain decadent,  

We don't have desert at every meal.    It's a treat.    Cutting out desert and unhealthy snacks is good for your budget, and even better for your health.  

As a child, I can't remember ever getting snacks between meals.   Sometimes, popcorn and tv after dinner.    We made cookies, for desert.  I can remember making 7 minute frosting , so we must have had a cake for birthdays and holidays.    None of us were ever obese.    There were foods that we didn't get much of because of parents preferences.   It wasn't until I went to a school with a lunch counter that I ever had cornbread.    As the story goes, my mom had eaten too much when she was a child and it didn't agree with her.  She never touched cornbread again.   My mom was afraid of getting something from pork, amd my dad hard chicken so we ate mostly beef.    Mom made pizza from scratch, and Mac and cheese and a wonderful puffed omelette as well as clam chowder.  



Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Pronto pasta , revisited

cooked pronto pasta.  - 12 minutes  flat

Pasta in 12 inch skillet

Add three cups water

Stir for 10 minutes on high.   

Salt and pepper and olive oil  at last minute cooking time

Turn of heat, stir in cheeses and top with chopped tomatoes and parsley.   

total 2.00

Pronto pasta

The only doctors appointment available is for 7:15 check in-- our normal dinner timeand we have been going to the dentist and running errands all day.    The meal plan for today isn't working.  

Enter pronto pasta .   I have be getting it for as low as a quarter.    In order to suit our tastes--

In a 12 inch frypan, dump a box of elbows.    Add 3 cups water.   Cook in high for 10 minutes, stirring .

When  there is about 1 MINITE left, add 2 T olive oil, salt and pepper.  
Pull the pan off the hot burner and add blue and parm cheese.    Garnish with chopped tomato and basil.

About a 12 minute dinner.    I already have leftover fruit salad.

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Organization

As in anything you do, organization is the key  to success.    I have four binders of recipes besides the ones I did in the 70s.   I like to have a recipe on front of me when I cook.  I have a lot of  recipes on binders  by category and put two back to back in sheet protecters.   That way, I can take them out of the binder, use them, mess them up, and wipe them off to put away.   It's easy to get in a rut and make the same things over and over.   And, if it works, don't fix it.    I am tying to broaden our experiences and try new recipes and new tastes.    Some work, some don't.   If they don't, it's really easy to 86 the recipe and have room for a new one.    I get Betty Crocker recipes often on my inbox.

I doubt I'll cook all of those recipes, but it gives us options .

There are categories of recipes that save time and money, and some don't heat up the kitchen.

1. Foil packets ( hobo dinners) can be made on the BBQ or on the oven.   Dinner is on a foil or parchment packet and there is almost no dishes after dinner .  The kids think it's fun and you can tailor meals to suit individual taste.   
2. Crock pot dinners pretty much speak  for themselves .   Dump and run meals.   You can make them the night before or the month before and freeze them.  Saves time, energy, amd doesn't heat up the kitchen.    
3. Pressure cooker meals.  Fast, doesn't heat up the kitchen, and infuses flavor.  
4. Impossible pies - easy, fast, a variety of flavors.  From main dishes to deserts.    
5. Mixes.   Save time and money and lack preservatives.  

Having a recipe at your fingertips is more efficient and you will be more likely to use it if you can easily find it.

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck. 

Fred Meyers haul

Fred Meyers haul.   35.00.    

Eggs were a dollar as well as raspberries and three tomato sauces amd two bunches of radishes.  

Blueberry pie was 3.49.  Sliced cheese was 3/5 - about the same as grocery outlet ,   Cottage cheese 2.00 and lemons and grapes.    Of course,chocolate was 1.25 -- can't pass that up!   (1/2 price) and I had stacking coupons for Hillshire farms sausage which included chicken, Polish, and regular sausage with a August 30 pull date.    Plenty of time to ration it out to minimize processed meat.   

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective.
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis.

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week.
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level.

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently.

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck.

Enchilada sauce

1/4 cup canola oil
2T flour

Make a roux.

Add 1T homemade taco seasoning

Cook about 30 seconds.

Add a baby can of tomato sauce ( 8 ounces )

Stir.

Add 1.5 cups of broth ( chicken or vegetable )

Simmer until somewhat thick.

Place in covered container for up to three days or freeze ( leave head room )

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective.
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis.

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week.
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level.

You often are laying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( cooking) by cooking more efficiently.

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck.